Thursday, December 04, 2008
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No half-baked measures as hospitality industry goes on a roll
The UK hospitality industry is increasingly looking to local sourcing as soaring food inflation continues to bite into profits, a new study has found.
Recent inflation figures suggest that the cost of food and non-alcoholic beverages rose by 12.3 per cent in July 2008, compared to the equivalent period last year, although some leading figures in the industry claim the real figure is significantly higher.
Achille Checuz, food and beverage (F&B) operational manager at one of London’s leading hotels, the Metropolitan, said that some food costs had risen by between 30-40 per cent.
According to the Caterer investigation, hotels and restaurants are renegotiating with suppliers and using less expensive cuts to deal with a problem that is threatening to engulf the entire industry.
Robin Sheppard, managing director of Bespoke Hotels, said that rising costs had forced the industry to adopt a more proactive approach.
“Our F&B managers used to meet once every six months,” he said. “Now they meet once every two, to run workshops and a pilot scheme to work out the most economical ways of doing things. Increasing costs have really come into focus this year.”
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